Chef Cyndie Story Recipes - Iowa Department of Education€¦ · Using a chef’s knife, ... fat, shredded Broccoli, fresh, cut into small florets, ... Chef Cyndie Story Recipe Ingredients

Included are ten new recipes that were developed, tested, and standardized by Chef Cyndie Story to assist schools with

incorporating more dark green, orange/red vegetables, legumes, and whole grains into school meals. The recipes are a supplement to the

existing Iowa Gold Star Recipes and can be a tool for schools as they work towards meeting the new meal pattern requirements.

Contact: Patti Delger at [email protected]

www.tinyurl.com/iowagoldstarmenu

Chef Cyndie Story Recipes

Table of Contents

Baked Acorn Squash Bowls ............................................................................................. 1 Bistro Spinach Salad........................................................................................................ 3 Broccoli Macaroni and Cheese ........................................................................................ 5 Chili Roasted Sweet Potatoes ......................................................................................... 7 Homemade Chicken Citrus Soup .................................................................................... 9 Moroccan Carrot Salad .................................................................................................. 11 Roasted Butternut Squash ............................................................................................. 13 Spicy Lemon Hummus ................................................................................................... 15

Tomato, Basil, and Mozzarella Salad ............................................................................ 17

Three Sisters Enchiladas ............................................................................................... 19

1

Baked Acorn Squash Bowls Vegetable

HACCP Process Category 2

Chef Cyndie Story Recipe

Ingredients 96 Servings ____Servings

Directions Weight Measure Weight Measure

Acorn squash, 8 oz size

Apples (125-138 ct)

Curry powder

48 each

48 each

4 Tbsp

1. Preheat convection oven to 350°F. 2. Using a chef’s knife, cut squash in half. To prevent

injury, wear a safety glove on the hand not holding the chef’s knife.

3. Remove seeds using a large spoon. Steps 2 and 3 may be omitted if using pre-cut squash halves.

4. To prepare the apples, wash and cut each apple in half using a chef’s knife. Cut the half into quarters and remove the corner with seeds* (core).

5. Place 20 squash halves on a full sized sheet pan (4 halves x 5 halves).

6. Sprinkle each squash with 1/8 tsp. curry powder. 7. Place 2 apple quarters inside squash bowl OR 3

apple wedges if using sectionizer. 8. Bake squash at 350°F for approximately 35-40

minutes until squash is tender. CCP: Cook until internal temp reaches 135°F or above. The baking time may be less for locally grown squash with higher moisture content.

CCP: Hold at or above 135°F before and during service.

2

Notes:

*If using a fruit sectionizer to core and wedge apples into 6 slices, place 3 wedges into each bowl. Component contribution remains the same at ¼ cup fruit and ¼ c red/orange vegetable.

Serving Size 1 Serving Provides Yield ½ cup ¼ c red/orange vegetable and ¼ cup fruit 96 servings

Nutrients Per Serving Calories 50 Vitamin A 240 IU Iron 0.64 mg Protein 0.7 g Vitamin C 6 mg Calcium 26 mg Carbohydrate 13.5 g Dietary Fiber 3.4 g Cholesterol 0 mg Fat 0.25 g % Fat 4.5 % Sodium 3 mg Saturated Fat 0 g % Saturated Fat 0 %

3

Bistro Spinach Salad Main Dish





Baby spinach, fresh Romaine lettuce, chopped Carrots, grated or

matchstick Eggs, large, hard cooked,

quartered or sliced OR

Grilled chicken, sliced Vinaigrette dressing: Red wine vinegar

Honey

Dijon mustard

Salt

Vegetable oil

8 lb

9 lb 6 oz

5 lb 4 oz

12 lb 8 oz

100 ea

2 cups

½ cup

½ cup

1 tsp

4 cups

1. Combine the baby spinach, romaine lettuce and

carrots and mix well. 2. Portion 2 cups of salad mix into each tray. 3. Top with 1egg (sliced or quartered), or 2 ounces of

sliced grilled chicken. 4. Portion ½ ounce of the vinaigrette into portion cups

and serve alongside the salad OR toss with greens just prior to service.

5. Hold and serve at 41° or below. For the vinaigrette dressing: 6. Combine vinegar, honey, mustard and salt in a

mixing bowl. If using immersion blender, place ingredients in a tall container.

7. Whisk until well blended. 8. Slowly add the vegetable oil while whisking and

whisk until well combined.

CCP: Hold at 41°F or below during service.

Notes:

Pre-washed, pre-cut leafy greens should not be re-washed.

4

Serving Size 1 Serving Provides Yield 1 entrée salad 2 oz equivalent meat/meat alternate;1 c

of dark green vegetable; and ¼ cup red/orange vegetable

100 servings

Nutrients Per Serving Calories 192 Vitamin A 11240 IU Iron 2.2 mg Protein 14 g Vitamin C 13.3 mg Calcium 71 mg Carbohydrate 7 g Dietary Fiber 2.4 g Cholesterol 120 mg Fat 13 g % Fat 60% Sodium 146 mg Saturated Fat 2.5 g % Saturated Fat 12%

5

Broccoli Mac and Cheese Main Dish





Whole wheat pasta Lowfat milk Butter, unsalted

All purpose flour

Salt

Dry mustard

Black pepper, ground

Paprika Worcestershire sauce Parmesan cheese Cheddar cheese, reduced

fat, shredded Broccoli, fresh, cut into

small florets, blanched

5 lb 4 oz

1 lb 8 oz

1 lb 8 oz

8 oz

4 lb

7 lb

2 ½ gal

4 tsp

2 Tbsp

2 tsp

2 Tbsp

4 tsp

1. Cook pasta until slightly undercooked. Drain and

rinse with cold water. 2. Heat milk to a simmer (185°F). Set aside. 3. Melt butter in a saucepan or steam jacketed kettle.

Combine the flour, salt, dry mustard, pepper, and paprika in a bowl. Add to the melted butter. Cook for 2 minutes over medium heat, stirring continuously. Do not brown.

4. Slowly add milk to the flour mixture, whisking continuously. Cook until smooth and thickened.

5. Add Worcestershire sauce, Parmesan cheese, and

cheddar cheese to the white sauce. Stir over low heat until cheese melts.

6. Combine the well-drained pasta, broccoli and sauce.

Mix well. 7. Spray pans with food release and place 10 pounds

14 ounces into each steam table pan (12”x20”x2 ½”). For 50 servings, use 2 pans. Cover with foil and bake at 350°F for 25-30 minutes.

CCP: Cook until internal temp reaches 135°F or

6

Topping: Cheddar cheese, reduced

fat, shredded

2 lb 4 oz

above. 8. Remove from oven and top each pan with 9 ounces

additional reduced fat cheddar cheese. Place in oven for 5 additional minutes, until cheese is melted.

9. Portion with 8 oz spoodle. CCP: Hold at 135°F or above before and during service.

Serving Size 1 Serving Provides Yield 1 cup (8 oz spoodle) 1 oz equivalent meat/meat alternate; ¾

oz equivalent grain/bread; and 1/2 c dark green vegetable

100 servings

Nutrients Per Serving Calories 301 Vitamin A 820.4 IU Iron 1.5 mg Protein 17 g Vitamin C 28.3 mg Calcium 435 mg Carbohydrate 31 g Dietary Fiber 3.4 g Cholesterol 37.8 mg Fat 13 g % Fat 38.5% Sodium 435.6 mg Saturated Fat 8 g % Saturated Fat 23.8%

7

Chili Roasted Sweet Potatoes Vegetable





Sweet potatoes, fresh,

wedges or sticks Seasonings: Chili powder Sugar Black pepper White pepper Granulated garlic Salt Vegetable oil

33 lb

2 Tbsp 2 Tbsp 1 tsp 1 tsp 1 tsp 1 tsp

2 cups

1. Wash sweet potatoes well, scrubbing thoroughly. 2. Leave skin on and cut into wedges about 1-1/2

inches thick OR purchase precut sweet potato wedges or sticks. (Option: Use a 6 cut potato wedger to cut fresh potatoes into wedges; wall mount is easiest to use)

3. Place sweet potatoes in a large mixing bowl. Combine the chili powder, sugar, black pepper, white pepper, granulated garlic and salt. Drizzle potatoes with oil and sprinkle with seasoning. Mix well to coat evenly with oil and seasonings.

4. Place on sheet pans. Do not use parchment pan

liners. For 50 servings use 2 full sheet pans (18”x26”x1”). Do not crowd the sweet potatoes or they will steam in the oven.

5. Bake at 400°F for 12-15 minutes, or until tender and browned in spots. CCP: Cook until internal temp reaches 135°F or above.

6. Serve immediately.

CCP: Hold for hot service at 135°F or higher.

8

Serving Size 1 Serving Provides Yield 1 wedge ¾ c of red/orange vegetable 100 servings

Nutrients Per Serving

Calories 172 Vitamin A 27,593 IU Iron 0.8 mg Protein 2.3 g Vitamin C 12 mg Calcium 47.2 mg Carbohydrate 31.2 g Dietary Fiber 2.5 g Cholesterol 0 mg Fat 4.6 g % Fat 23.8 % Sodium 36.6 mg Saturated Fat .70 g % Saturated Fat 3.7 %

9

Homemade Chicken Citrus Soup Main Dish





Olive oil

Onion, diced

Garlic, minced

Jalapeno pepper, seeded, diced

Cumin, ground

Oregano, flakes

Chili powder

Coriander, ground

Cloves, ground

Cayenne pepper

Chicken broth, low sodium

Pinto beans, low sodium, drained and rinsed

Chicken, cooked, diced

5 lb 4 oz

10 oz

9 lb 2 oz or 2.5 #10 cans

9 lb 8 oz

½ cup

¼ cup

½ cup

1/3 cup

4 Tbsp

4 Tbsp

1 tsp

2 tsp

2 gal 3 pt

1. Heat olive oil over medium heat. Add onions and

garlic. Sauté for 5 minutes. 2. Add jalapeno pepper and cook for 3 additional

minutes. 3. Add the cumin, oregano, chili powder, coriander,

cloves, and cayenne. Sauté for 2 more minutes.

4. Add the chicken broth and pinto beans. Bring to a

boil and reduce to a simmer for approximately 20 minutes. Keep covered to reduce loss of liquid.

5. Add chicken and bring to a boil. Cook for 5 additional minutes.

CCP: Cook until internal temp reaches 135°F or

10

Lemon or lime juice

½ cup 1 tsp

above. Hold and serve at or above 135°F 6. At serving time, add lemon or lime juice. 7. Serve using 6 oz spoodle or 6 oz ladle.

Notes:

Juice can be portioned using a squeeze bottle by students

Serving Size 1 Serving Provides Yield 6 oz 2 oz equivalent meat/meat alternate 100 servings

Nutrients Per Serving Calories 121 Vitamin A 147.2 IU Iron 1.9 mg Protein 12.4 g Vitamin C 5 mg Calcium 40.4 mg Carbohydrate 12.7 g Dietary Fiber 3 g Cholesterol 27 mg Fat 3.6 g % Fat 26.6% Sodium 159 mg Saturated Fat 0.6 g % Saturated Fat 4.3%

11

Moroccan Carrot Salad Vegetable





Walnuts, chopped,

toasted (optional) Carrots, shredded Dried currants, raisins or

cherries Orange juice Lemon juice Fresh orange zest

(optional) Brown sugar Salt Cinnamon Vegetable oil

2 lb

10 lb 2 oz

2 lb

1 ½ cup

1 cup

4 Tbsp

½ cup

2 tsp

1 Tbsp 1 tsp

2 cups

1. Place walnuts on a baking sheet and bake in a

300°F oven for 6-10 minutes, or until lightly browned and toasted. Remove from oven and set aside to cool.

2. Combine the grated carrots, toasted walnuts, and dried currants, raisins, or cherries in a large mixing bowl. Set aside.

3. Combine the orange juice, lemon juice, orange zest

(optional), brown sugar, salt and cinnamon in a mixing bowl and whish until blended.

4. Slowly add the oil while whisking, continue to whisk

until well combined. 5. Pour the citrus cinnamon dressing over the grated

carrot mixture and mix until carrots are well coated with dressing.

CCP: Hold at or below 41°F before and during service.

12

6. Mix lightly before serving. Portion with No. 8 scoop

(1/2 cup).

Serving Size 1 Serving Provides Yield ½ cup ½ c of red/orange vegetable, and 1/8 c

fruit 100 servings

Nutrients Per Serving* Calories 91 Vitamin A 7722.6 IU Iron 0.33 mg Protein 0.7 g Vitamin C 4.6 mg Calcium 22.3 mg Carbohydrate 13 g Dietary Fiber 1.7 g Cholesterol 0.0 mg Fat 4.5 g % Fat 45% Sodium 80.7 mg Saturated Fat 0.7 g % Saturated Fat 7% *Nutrient analysis depends on specific salad dressing used for recipe.

13

Roasted Butternut Squash Vegetable





Butternut squash Olive oil

33 lb 4 oz*

1 ½ cup

1. Preheat convection oven to 375°F. 2. Using a vegetable peeler, remove skin from squash. 3. Cut squash in half using a chef’s knife, and remove

seeds using a large spoon. To prevent injury, wear a safety glove on the hand not holding the chef’s knife.

4. Use the chef’s knife to dice the squash into medium dice pieces (1/2 inch).

5. Pour olive oil over diced squash. Toss and coat well. 6. Place 4 lbs 2 ½ oz of diced squash on each full sized

sheet pan (18”x26”x1”). Do not overload pan because the bottom layer will steam, not roast.

7. Roast squash at 375°F for approximately 40 minutes until golden brown CCP: Hold at or above 135°F before and during service.

8. Portion ½ cup squash per serving. Notes:

If using pre-cut squash, omit steps 2 through 4.

*Purchase amount for 100 servings of fresh squash is 40 lbs

Serving Size 1 Serving Provides Yield ½ cup ½ cup red/orange vegetable 96 servings

14


Calories 70 Vitamin A 5350 IU Iron .5 mg Protein 1 g Vitamin C 10 mg Calcium 23 mg Carbohydrate 9 g Dietary Fiber 3 g Cholesterol 0 mg Fat 3.6 g % Fat 46 % Sodium 200 mg Saturated Fat 0.5 g % Saturated Fat 6 %

15

Spicy Lemon Hummus Vegetable





Garbanzo beans, drained

and rinsed, low sodium Lemon juice

Olive oil

Garlic, minced

Cumin, ground

Cayenne pepper

Jalapeno pepper

Red bell pepper

16 lb

3.75 #10

cans

1 qt 1 pt

3 cup

½ cup

½ cup

2 Tbsp

4 cup

4 cup

1. Combine all ingredients in a food processor or VCM

and puree to a smooth consistency. 2. Spread 5 pounds of mixture into each 12”x20”x2 ½”

pan; use 4 pans for 96 portions. Option: sprinkle with light dash of paprika or cayenne pepper for color.

CCP: Chill to 41°F or lower within two hours. Refrigerate until service.

3. Portion with a No. 8 scoop.

CCP: Hold at 41°F or below before and during service.

Notes:

If tahini is available, add 3 cups for 100 servings.

Additional cayenne pepper and/or jalapeno pepper may be added if desired.

Serving Size 1 Serving Provides Yield ½ cup 3/8 cup beans/peas vegetable or 1 ½ oz

equivalent meat/meat alternate 100 servings

16


Calories 167 Vitamin A 464 IU Iron 1.10 mg Protein 5.3 g Vitamin C 13.3 mg Calcium 37.4 mg Carbohydrate 19.3 g Dietary Fiber 0.4 g Cholesterol 0.0 mg Fat 8.6 g % Fat 46.7% Sodium 189 mg Saturated Fat 1 g % Saturated Fat 5.8%

17

Tomato, Basil, and Mozzarella Salad Vegetable





Tomatoes, cherry, cut in half

Mozzarella cheese, cut into ¼ inch dice

Basil, fresh, chiffonade

Garlic, dehydrated

Olive oil

Salt

Black pepper

Romaine Lettuce, chopped

16 lb 10 oz

6 lb 4 oz

4 oz

3 Tbsp 1 tsp

20 oz

1 Tbsp

2 tsp

6 lb 12 oz

2 2/3 cup

1. Mix together the tomatoes, mozzarella cheese, basil, garlic, olive oil, salt and pepper.

2. Place ½ cup romaine lettuce on each tray. 3. Top lettuce with ½ cup tomato mixture.

CCP: Hold at or below 41 F before and during service.

Notes:

6 whole cherry tomatoes = ½ cup serving

Pre-washed, pre-cut leafy greens should not be re-washed.

18

Serving Size 1 Serving Provides Yield 1 cup 1 oz equivalent meat/meat alternate, ¼

cup dark green vegetable, and ½ cup red/orange vegetable

100 servings


Calories 150 Vitamin A 3564 IU Iron 0.7 mg Protein 8.2 g Vitamin C 18 mg Calcium 227 mg Carbohydrate 5.5 g Fiber 1.7 g Cholesterol 15.2 mg Fat 12 g % Fat 71.2% Sodium 248.6 mg Saturated Fat 4.4 g % Saturated Fat 26%

19

Three Sisters Enchiladas Main Dish





Vegetable oil Onion, diced Butternut squash, ½ inch,

diced Chili powder Cumin Granulated garlic Pinto beans, canned,

drained Corn kernels, thawed Cheddar cheese, reduced

fat shredded Tortillas, whole grain, 8” Red chili enchilada sauce,

canned

4 lb

13 lb 4 oz*

8 lb

6 lb

3 lb

100 oz

½ cup

½ cup

2 Tbsp 2 tsp

4 tsp

100 each

3 qt, ½ cup

1. Heat oil over medium heat and add onions and squash. Saute onion and squash until tender, about 10 minutes. Add the chili powder, cumin, and granulated garlic. Mix to combine. Remove from heat.

2. Combine the pinto beans, corn, cheddar cheese, and enchilada sauce in a large mixing bowl. Add the onion and squash, and mix thoroughly.

3. Prepare 12”x20”x2 ½” pans by spraying lightly with food release, and spread 10 oz of enchilada sauce on the bottom of each pan.

4. Steam the tortillas until soft and pliable. Using a 6 oz spoodle, or a combination of a number 8 and number 16 scoops, place ¾ cup of the squash, bean and corn mixture in the center of a tortilla and roll up. Place the filled tortillas in the prepared 12”x20”x2 ½” pan. Each pan will fit 10 enchiladas.

5. Pour 10 oz of enchilada sauce evenly over the top of the enchiladas. Spread sauce to cover the entire tortilla.

6. Top with the additional reduced fat cheddar cheese. 7. Cover tightly with foil. Bake in a 325°F oven for 45

minutes. Internal temperature should be 135°F or above.

CCP: Cook until internal temp reaches 135°F or above.

20

Topping: Cheddar cheese, reduced

fat shredded Red chili enchilada sauce,

canned

2 lb 4 oz

100 oz

3 qt, ½ cup

8. Let rest for 5 minutes before serving.

CCP: Hold at or above 135°F before and during service.

Notes:

*Purchase amount of fresh squash for 100 servings is 15 lbs 6 oz.

Serving Size 1 Serving Provides Yield 1 enchilada 2 oz equivalent meat/meat alternate, 1 ½

oz equivalent grain/bread, and ½ cup vegetable

100 servings

Nutrients Per Serving Calories 312 Vitamin A 6399 IU Iron 1.4 mg Protein 14.6 g Vitamin C 14.5 mg Calcium 327 mg Carbohydrate 45 g Fiber 8.7 g Cholesterol 13.4 mg Fat 9.6 g % Fat 28 % Sodium 599 mg Saturated Fat 4 g % Saturated Fat 12 %

21

This resource was developed by the Iowa Department of Education, Team Nutrition Program and funded in part with

federal funds from the U.S. Department of Agriculture.

“In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race,

color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400

Independence Avenue, SW, Washington, D.C. 20250-9410 or call (800) 795-3272 or (202) 720-6382 (TTY). “USDA is an equal opportunity

provider and employer.”

Documents

Chef Cyndie Story Recipes - Iowa Department of Education€¦ · Using a chef’s knife, ... fat, shredded Broccoli, fresh, cut into small florets, ... Chef Cyndie Story Recipe Ingredients